For centuries, the Taos Pueblo people in New Mexico lived entirely off their land. Sustainable agriculture was a way of life, but U.S. federal policies helped put an end to that. Food wasn’t grown at the pueblos; it was trucked in. Traditional farming gave way to government subsidies and obesity rates soared. But recently, a surprising agricultural renaissance has taken root across the pueblos. On this edition, Making Contact’s Rita Daniels takes us to the Taos Pueblo in New Mexico to share a story of rebirth and renewal.
This program was partially funded by the Ben and Jerry’s Foundation, the Mitchell Kapor Foundation, and the Seed Fund at the Rudolf Steiner Foundation.
Featuring: Leonard Archuleta, Taos Pueblo Farmer and Red Willow Co-operative Member; Shirley Trujillo, Red Willow Farmers Market Manager; Joel Glanzberg, Native American Permaculture Teacher; Deryl Lujan, Taos Pueblo Rancher; Shawn Duran, Red Willow Education Center Director; Ezra Bales, Pueblo Day School Wellness Coordinator; Hillary Duran, University of New Mexico at Taos Student and Red Willow Education Center Intern.
For More Information:
Added Value & Herban Solutions
http://www.added-value.org/
California Institute for Rural Studies
“Hunger in the Fields – Food Access Issues Among Farmworkers in Fresno
County”
http://www.cirsinc.org/Documents/Hunger_in_the_Fields.pdf
Grassroots International – Funding Global Movement for Social Change
“Food for Thought and Action: A Food Sovereignty Curriculum”
Heritage Radio Network
Internet-based radio station about food featuring leading farmers, food
mavericks, filmmakers, artists and tastemakers.
Indigenous Permaculture Program
A fiscal-sponsorship project of ‘The Ecology Center’ to gain food security
and access to healthy and nutritious foods for local communities
http://www.indigenous-permaculture.com/
“Native Recipe for Health” by Gabriel Thompson
Yes! Magazine (September 13, 2009)
The Tohono O’odham Nation tackles diabetes with a return to desert foods.
Yes Magazine Food Issue (February 13, 2009)
Theme Guide: Food for Everyone